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One night I cooked some spicy chicken and thought to make saffron polau to accompany it. I just used what I had that time in my kitchen. It was pretty good, so sharing the recipe. It can accompany chicken or paneer or any spicy curry.

Saffron in warm milk

Saffron Polau

Things needed :

Basmati rice – 200 g

Saffron threads – 1 tsp

milk – 2 tbsp. ( optional )

Ghee – 2 tsp

Cooking oil – 2 tbsp.

Cashew nuts – 75 g

Bay leaves – 2

Green cardamom – 4

Cinnamon powder – 1/2 tsp

Edible rose water – 1 tsp

Kewra water – 1/2 tsp

Sugar – 1 tbsp.

Salt – 2 tsp ( or as needed )

Method :

Soak the cashew nuts in water for 1 hour, drain water and keep aside

In a small bowl take 2 tbsp of warm milk or 2 tbsp of warm water and soak the saffron threads

Cook the rice with water and a little salt. Make sure the boiled rice is not sticky and not too soft. It may take 10-12 minutes. Taste 1 or 2 rice occasionally to check whether it is cooked well or not. Drain water and keep aside

In the meantime, Heat oil and ghee in a wok. Add bay leaves, green cardamoms and fry for 2-3 minutes. Let the smell come out, but don’t burn them

Add 2 tbsp of basmati rice in the wok and a little bit saffron-milk/saffron-water along with saffron threads in the rice, mix well. Keep a very low heat. Repeat this process for the rest of the cooked rice and soaked saffron. In this way you can mix the saffron well with the rice without making the rice sticky. Make sure all the ingredients in the wok are mixed well